Desserts Recipes for Thanksgiving Clipart Menu in A Jar Tumblr for Kids in a Glass ice Cream : Dessert Ideas Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Tuesday 13 January 2015

Dessert Ideas Desserts Recipes For Thanksgiving Clipart Menu In A Jar Tumblr For Kids In A Glass Ice Cream For Halloween

Dessert Ideas Biography

Source(google.com.pk)

Dried Fruits Dipped in Chocolate:
INGREDIENTS:
7 ounces of dried mango slices
7 ounces of dried pineapple
7 ounces of dried Turkish apricots
7 ounces dried papaya
14 ounces of dark chocolate (grated)
5 ounces of white chocolate
PREPARATION:
In a bowl over boiling water place the chocolate and constantly stir until all is melted. Remove from the heat and dip each piece of fruit and place onto a cling-wrapped plate.
Melt the white chocolate in a separate bowl. Once melted pour into a small piece of plastic wrap (or small plastic sandwich bag). Gather the sides of the plastic and hold the pouch of chocolate quite firm. Prick the pouch (or bag) with a cocktail stick allowing a small stream of chocolate to pour out directly over the dark chocolate on the fruit.

Hot Pineapple with Caramel and Vanilla Ice Cream:
INGREDIENTS:
1 small pineapple, peeled, cored
1/2 cup/100 g sugar
1/4 cup/50 ml water
1 cup/235 ml heavy whipping cream
4 scoops vanilla ice cream
PREPARATION:
Cut the pineapple into bite-size slices that are about 3/4-inch/2-cm thick (you should have about 3 to 4 cups/450 to 500 g). Set aside. Stir the sugar and the water in a heavy medium sauté pan over medium-high heat for about 2 minutes or until the sugar dissolves.
Simmer the melted sugar without stirring for about 3 minutes or until it becomes golden brown, brushing down the sides of the pan to remove any sugar crystals and swirling the pan occasionally.
Once the sugar has turned golden brown, add the cream and stir to blend. Simmer for about 4 minutes or until caramel melts and the sauce thickens slightly.
Add the pineapple slices to the caramel sauce and cook for 2 to 3 minutes or until the pineapple slices are just heated through.
Place the pineapple slices in the center of 4 large serving bowls. Place a scoop of ice cream atop the pineapple slices in each bowl. Drizzle the caramel sauce over the ice cream and pineapple slices. Serve and get excited!

Peppermint Crisp Ice Cream:

INGREDIENTS:

1 quart/946 ml vanilla ice cream

2 tablespoons/30 ml green crème de menthe

6 ounces/170 g dark chocolate bark with peppermint candies, chopped

Fresh mint sprigs, for garnish

PREPARATION:

Remove the ice cream from freezer and allow it to soften at room temperature for approximately 30 minutes or until it is semi-soft (do not allow the ice cream to melt). Place the ice cream in a large bowl. Add the crème de menthe and stir to blend.

Stir in the chocolate peppermint bark. Return the ice cream to its original container, placing any extra ice cream in another small container, if necessary.

Freeze the ice cream until it is slightly firm again, about 2 hours. Once the ice cream is firm place a few scoops into each individual serving bowl. To help release the ice cream easily from the ice cream scoop, dip the ice cream scoop into a bowl of hot water before each scoop. Garnish with mint sprigs and serve immediately.